We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

5 seed loaf

I wanted to make a loaf that resembled a multi seeded loaf that we always used to buy from one of our local supermarkets.

Like this? Share it with your friends.


Report abuse

So, I was looking to achieve good flavour, brown colouring, seeds and honey included. It makes great morning toast with peanut butter; slow energy release too.

After kneading and proving the dough, i add in the honey and extra seeds; sesame, poppy and any other seeds at hand.

The texture is light to medium, as you would expect and so good in flavour. I generally add a little extra sugar and a little less salt and it seems to work.
do try it and I hope you enjoy.

Ingredients

600gms Strong white multi seeded flour

2 teaspoons of dried yeast

2 teaspoons sugar

1 teaspoon salt

2 teaspoons honey

1 tablespoon oil

380 ml room temperature water

Method

Put flour on worksurface and make a dam like structure, well in the middle.

Add yeast and sugar to one side, salt to the other side.

A little at a time, add the water and oil then the honey.

Gradually mix with fingers trying not to get your fingers wet straight away; it's great fun!

As the mixture starts to combine, work it into a soft ball.

For 5 minutes, start to knead the dough. Don't be afraid to add more water if you feel it necessary.

You want your dough to be wet but not soaked.

If the dough gets too wet,don't be tempted to add more flour!

I use semoline if my dough gets too wet....

Once the gluten starts to work, you will find the dough becomes bouncy; press with a finger and dough should bounce back.

In an oiled bowl, leave dough to prove; I usually cover it but not sealed, with cling film.

3 or 4 hours later, knock the air out ofthe dough and leave for another 2 hours.

You will know when your dough is ready.... it looks like a pudding, ready to take off!

Pre-heat your oven to Gas mark 8, sprinkle top of bread with sesame seeds, sunfloower seeds or poppy seeds and bake in the oven for 30 mnutes in a 2ib. tin.

Then down your oven to Gas mark 6 after 15 minutes.

At the end of the cooking, turn out your bread, tap the base and if it sounds hoolow you know it's cooked.

If you're not happy with it, pop it back in the oven for a little longer.

 

 

Added by: Jane Evans


Tags: Bread Seeds

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...